A delightful twist on the classic kheer, this creamy rice pudding is infused with aromatic cardamom and topped with crunchy almonds.
Rinse the rice in cold water until the water runs clear.
Rinsing removes excess starch, ensuring the pudding doesn't become overly sticky.
In a large pot, bring the milk to a gentle boil over medium heat.
Stir occasionally to prevent the milk from scorching at the bottom.
Add the rinsed rice to the boiling milk and reduce the heat to low.
Cook the rice slowly to allow it to absorb the milk's flavor.
Stir in the sweetened condensed milk and cardamom powder.
Taste and adjust the sweetness if needed by adding more condensed milk.
Continue cooking on low heat, stirring frequently, until the mixture thickens to your desired consistency.
For a thicker pudding, cook a bit longer while stirring constantly.
Remove from heat and transfer the pudding to a serving bowl.
Let the pudding cool slightly before garnishing to prevent the nuts from sinking.
Garnish with sliced almonds and serve warm or chilled.
For a festive touch, sprinkle a pinch of ground cardamom on top before serving.
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